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Cajun and Creole catering in Baton Rouge, LA
TopCaterers lists 5 Cajun and Creole catering providers serving Baton Rouge, LA. 1 offer plated dinners. Compare them below, or send one request and get quotes back from up to 5 of them.
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| Cajun and Creole catering listed | 5 |
|---|---|
| Service styles available | Plated (1) |
| County | East Baton Rouge |
| City population | 227,470 |
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Catering by event in Baton Rouge
Cajun and Creole catering in Baton Rouge: common questions
How far in advance should I book a caterer in Baton Rouge?
For an office lunch or small drop-off order in Baton Rouge, LA, 1 to 2 weeks is usually enough. For a large corporate event allow 2 to 3 months, and for a wedding allow 9 to 12 months, since the best caterers in any metro book their Saturday dates first. December and the May-June graduation window are the hardest times of year to book late. Many caterers will take rush orders inside 72 hours for a fee, and repast catering is routinely arranged in under 48 hours.
How much does catering cost per person?
Nationally, drop-off trays and boxed meals commonly run about $15 to $30 per person, a buffet with setup about $25 to $55 per person, and a full-service event with staff and plated or stationed food about $50 to $150 per person or more. The three things that move the number most are service style, protein choice and guest count. Drop-off is cheaper than full service because there is no staffing, rentals or gratuity. Below roughly 40 guests, most caterers charge a flat minimum instead of a per-head rate.
What is the difference between drop-off and full-service catering?
Drop-off means the food is delivered hot in disposable chafing dishes with serving utensils, and the caterer leaves. You handle setup, refills and cleanup. Full-service means the caterer arrives early, sets up, cooks or finishes on site, staffs the event with servers, provides china and linens, and cleans up afterwards. Full service usually adds 20-30% on top of the food cost for labor, plus rentals.
How much food do I need per person?
A common planning rule is 1 pound of food per adult across all dishes, split roughly into 6 oz protein, 4 oz starch and 4-6 oz vegetables or salad. For appetizer-only receptions, plan 4-6 pieces per person per hour if a meal follows, or 10-12 pieces per person for a two-hour reception that replaces dinner. Order for 100% of your confirmed headcount, not your invited count.
Do caterers charge a service fee and is it the same as a tip?
No. A service fee of 18-24% is a charge on the total that covers the caterer's overhead, coordination and staffing, and it usually does not go to the servers. A gratuity is separate and optional. Always ask directly whether staff are paid from the service fee, and whether sales tax is applied to the fee as well as the food, which it is in most states.